How To Make Italian Ricotta Fritters
It’s the 184th day of quarantine period in our region and we were looking for the perfect ingredient that would fit our new product at the Breen. We were trying to find out the right cheese for our Ube Cheese Milk Tea. While searching for the one, I tried putting Ricotta cheese for this milk tea but we ended up not liking the combination.
So today, I’m trying to utilize the rejected cheese we bought for the experiment. At least, we have Ricotta Fritters for snack now.
People at my place are not familiar with Ricotta Fritters. But it’s actually a thing in Italy. However, please don’t expect that I’ll be able to follow the traditional one as it is my first time making this.
Anyway, if you’re curious about our search, the answer is yes. We found the perfect cheese for our Ube Cheese Milk Tea and we’re launching it this October. Stay tuned!
1. Prepare all the ingredients needed.
- 1 cup ricotta
- 1 egg
- 2 tbsp flour
- 1 tbsp cream
- 2 tbsp grated Parmesan cheese
- basil leavese
- parsley flaked
- salt
- pepper
- 1/8 teaspoon nutmeg
- oil for frying
- honey or tomato sauce
2. Combine egg, Ricotta cheese and cream and whisk together until smooth.
3. Add the dry ingredients.
4. Add the leaves.
5. Get your pan and oil ready. Fry a scoop of Ricotta mixture then, flip.
6. Let the fritters rest on paper towels.
7. Prepare the sauce. Honey is the actual sauce for this but I prefer tomato sauce.
8. Your Ricotta Fritters are now done and ready to be served.
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